Method

40 mins

Heat the oil in a large pot and sauté the onion for 5 minutes over medium heat. Add the garlic and spices and sauté or another 3 minutes.

Add the chickpeas, thyme and stock and bring to the boil. Cover the saucepan, reduce the heat and simmer for 40 minutes. Add the potato, carrots, tomatoes and coriander and season with salt and pepper.

Bring to the boil once more, reduce the heat and simmer for 30-40 minutes or until the vegetables are soft. Blend small batches of the soup in a food processor until smooth.

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.